Lemonade

1 cup sugar
1/3 cup lemon juice
1 pint water

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water [for hot lemonade use freshly boiled water] to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

References 

Life, Vol. 18 No. 5. January 29, 1945. Chicago, IL: Time Inc., p. 84.
Farmer, Fannie Merrill. The Boston Cooking-School Cook Book. Boston: Little, Brown, and Company, 1918.
Allen, Ida Bailey. Double-Quick Cooking for Part-Time Homemakers. New York: M. Barrows and Company, 1943.
Bradley, Alice. The Alice Bradley Menu Cook-Book: April-May-June. New York: The Macmillan Company, 1937.
Penny, Prudence. Coupon Cookery. California: Murray & Gee, Inc., 1943.